Brown flour in oil to a golden brown. Add onions. Stir
constantly until onions are almost cooked. Add 1 1/2 cups
cold water and simmer for 1/2 hour. Add crawfish tails
and fat; cook until crawfish turns pink. Add about 2 cups
less 2 tablespoons water and bring to a boil. When water
is rapidly boiling add remainder of ingredients. Stir to
blend and cook on low heat covered for about 1/2 hour
or until rice is tender. Five minutes before serving, using a
2 prong fork, fluff up jambalaya so rice will have a
tendency to fall apart. Serves 4 to 5 people.